Celiac.org Commercial

I saw this commercial on TV and had to take a picture of my TV.

CBS Cares about celiac, we love CBS!!!

Food Trends for the New Year

Pretty excited to read this food trends article (I was doing some research at work and came across this). We made the top of the list!


January 10, 2011
Food trends for the new year, from coconut water to bacon

By Allen Pierleoni

apierleoni@sacbee.com

Gluten-free: "Expect to see more corn- and rice-based bread, cereal and pasta options, as well as other foods with 'gluten-free' on their labels."

Ethnic street food: Street food-inspired dishes such as kebabs, taquitos and tempura top the National Restaurant Association's 'What's Hot in 2011' chefs' survey for upcoming appetizer trends."

Thai iced tea: "The orange-colored beverage made with sweetened condensed milk is expected on more menus."

Tapas: "Look for a surge in tapas, small-plate meals and half-portions, predicts the National Restaurant Association's annual survey."

Artisan cheeses and bacon: "Look for (high-end) house-made bacon and handcrafted cheeses to start appearing in stores."

Seeds: "From flaxseed to chocolate-covered sunflower seeds, these morsels of monounsaturated fats are going to take a more prominent place on restaurant menus and supermarket shelves."

Grab-and-go snacks: "A growing number of fast-food chains, coffee shops and convenience stores are making over their grab-and-go selections."

Heirloom foods: "Heirloom crops refer to foods that were found in our early history of eating, and they're making a big comeback. Look for heirloom varieties of grains such as red rice, black rice, kamut and spelt in supermarkets."

Coconut water: "It's the health drink of the moment -- the liquid inside immature coconuts."

Hyper-local foods: "Thanks in part to Michelle Obama's White House vegetable garden, growing your own food is suddenly 'in' and going hyper-local is all the rage. This year, people will want to know where their meals are coming from, down to the very farm."

Macarons: "Not to be confused with macaroons (a small coconut-based cookie), macarons (a meringue sandwich cookie) have already been tapped as the heir apparent to the designer cupcake craze."

http://blogs.sacbee.com/dining/archives/2011/01/food-trends-for.html

5@5 Chef Daniel Bortnick on 5 Gluten Free Ingredients

Thanks to Abby A for sharing this article with me!

5@5 - Chef Daniel Bortnick

You know the mantra by now: "A New Year, a new you." It's that time of year where people toss around these so-called "resolutions" vowing to eat healthier, detach themselves from the caffeine drip, or in our case, eat more of the good stuff.


For those traveling down the healthier route, many are opting to cut back on or even eliminate gluten - the group of natural proteins found in all forms of wheat and wheat flour - from their diet.

Whether you're one of the 1 in 133 Americans that is affected by a gluten intolerance, or just deciding to have a go at gluten-free, Chef Daniel Bortnick of Firefly restaurant has got the goods - and they're flourless.

Gluten-Free Ingredients to Cook With in the New Year: Daniel Bortnick

1. Vegetables

"You can’t beat the range of flavors and textures that you can get simply from using a variety of vegetables and cooking techniques. For optimal flavor, I only use what’s in season and love nutrient-rich options like arugula and spinach for salads, squash and pumpkin for soups and pastas, and carrots and beans for healthier sides."

2. Quinoa

"One of the healthiest 'grains,' quinoa is delicious and can be used in many different ways. Quinoa cooks up as simple as rice and has a texture similar to couscous. At the moment, we serve green onion and fennel quinoa with pan-roasted fish at the restaurant. It can be added to salads for more texture and flavor, and quinoa flour is a great gluten-free substitute for baked goods."

3. Beans

"A great way to replace the starchy component of a meal with a healthy alternative. Not only are they gluten-free, but they are a great vegetarian source for protein. I love them in salads and soups (read: chili) and enjoy using your non-garden variety types like scarlet runner beans, French beans and pole varieties."

4. Eggs

"Eggs can be used to give stability, thicken and also set up baked goods like flourless chocolate cake. They are a really versatile ingredient: great for breakfast, lunch and dinner, starters, mains and desserts. The deviled eggs at Firefly are one of our most popular dishes - we spice them up with smoked paprika, caper powder and garlic chips. Who said gluten-free dishes can’t have great flavor?"

5. Nuts and seeds

"A healthy and crunchy substitution in place of croutons and breadcrumbs. Also great in salads, soups, and baked goods (with quinoa flour of course). A few of my go-to favorites include smoked almonds, pistachios, and sesame and pumpkin seeds, which are also great for making brittles for gluten-free desserts."


Original article at: http://eatocracy.cnn.com/2011/01/05/55-chef-daniel-bortnick/#comment-90335

Charles Poliquin & Mark Houston Discuss Gluten & Heart Issues

Celiac Screening

I tried to sign up for U of Chicago's free Celiac Screening.  Unfortunately, they require you to be eating gluten for at least 8 weeks prior to the test so that automatically disqualifies me.  Bummer.

For those of you who are eating gluten, but are interested in finding out if you shouldn't be- go ahead and sign up!

Gluten Free Menus - Toolbar on the Left!

Today I added a new gadget on the left hand side of the blog that will now feature restaurants that publish gluten-free menus!  This will be an easy resource for you to find places that can accomodate G-Free Diets. The locations are mainly Chicago joints but some may be national chains.

The first gluten-free menu I ever saw was at Ben Pao's. I came here in October 2006 for job interviews and meet up with a bunch of my girlfriends for dinner.  Ben Pao was the spot of choice and when I told them I had a gluten intolerance, the helpful server whipped out a separate menu!  I was so amazed and my friends all still remember our dinner together there.  I'm so happy that more restaurants are now following suit and have separate menus so we don't have to ask all the questions about ingredients and how it's prepared.

Yay for g-free menus!

Free Screening for Celiac

A friendly reminder from reader, Sandra, to get your FREE screening for Celiac!

Click here for more information. It's free but pre-registration is required!

An Article on Compartment Syndrome

As some of you may recall from "My Diagnosis," I was diagnosed with a mild form of compartment syndrome.  Here's an interesting article Ernie forwarded to me about some Football Players in Oregon.  I wasn't on any steriods nor creatine but I was taking a lot of protein shakes!  I still think it has something to do with all that Gluten.

Compartment Syndrome Hits Football Players: 5 Questions Answered

David Knowles

AOL News Surge Desk (Aug. 23) -- For the moment, it remains something of a medical mystery.

Last week, 30 high school football players in McMinnville, Ore., were sent to a hospital and evaluated for compartment syndrome, a little-diagnosed ailment that affects the body's soft tissue. Of those examined with injury to their triceps, 14 were admitted and three required surgery.

Why such a high number of football players would suddenly come down with what has been described as an "extremely rare" condition is a question that got Surge Desk looking for answers. Here's what we've learned about compartment syndrome.

What causes compartment syndrome?

A more serious variant of the condition known as rhabdomyolysis, compartment syndrome occurs when pressure builds up in the so-called "compartments" where muscle, blood vessels and nerves meet. Often induced by exercise, swelling increases the pressure in these areas of the body, potentially damaging the nerves and muscle, the Mayo Clinic reports. Repetitive exercise that works the same muscles is considered a risk factor for compartment syndrome.

On a semi-related note, AOL FanHouse reported this weekend on the ongoing debate over whether Washington Redskins defensive tackle Albert Haynesworth was diagnosed with rhabdomyolysis. Teammates say that yes, he was, while Coach Mike Shanahan says he hasn't heard that. Haynesworth has been missing off-season practice, ostensibly because of his poor health, and Shanahan has been struggling to get him in line. He has reportedly recovered from the ailment, as have many of the Oregon players. As of Monday night, the hospital was considering holding the three who underwent surgery overnight for observation.

Is the Oregon compartment syndrome outbreak caused by steroid use?

As a report published in the journal Orthopedics noted, there is a correlation between anabolic steroid use and compartment syndrome. The players on the McMinnville team have denied taking steroids, and, as yet, no testing for steroids is planned, The Associated Press reported.

What are the symptoms of compartment syndrome?

Known commonly as "The Five P's" of compartment syndrome, the following symptoms are common to those who suffer an acute form of the malady similar to that experienced by the McMinnville players: pain, pressure, paresthesia (numbness), paralysis and pulsenlessness.

How did so many players on the same high school football team get compartment syndrome?

In the case of the McMinnville High School players, a combination of high temperatures and dehydration during preseason workouts is also being looked at as a possible culprit for the mass hospitalization. According to The Oregonian, the players attended a workout session in an enclosed room where temperatures were said to have reached 115 degrees, and focused specifically tricep exercises. Each of the 18 football players was found to have increased levels of the enzyme creatine kinase, which the body releases after muscles are injured, CBS News reported.

Tests are also being conducted on the players to check for the presence of creatine. A legal muscle-building supplement, creatine has been associated with other sports-related injuries, The Oregonian newspaper reported. The players have reported using protein shakes but said they were not sure what was in them, the AP reported.

Is there a cure for compartment syndrome?

If left untreated, compartment syndrome can lead to debilitating muscle injury and even kidney failure. For that reason, it is important to seek medical intervention. Treatment options depend on the severity of each case and range from a cessation of exercise to massage and surgery, the latter option being the most commonly used.

According to the Mayo Clinic, surgery for compartment syndrome involves the removing of some of the connective fascia tissue, which results in the releasing of pressure.

This article actually made me laugh out loud: Top 10 reasons how women get fatter despite good intent

1. They do spinning classes. That and disco fly swatting will get you nowhere fast in your pursuit of lean physique.


2. They have Kashi for breakfast with skim milk for breakfast. Eat the cardboard box, it is higher in nutrients.

3. They go for coffee after training. Coffee is great pre-training, horrendous post training. You want high cortisol when you train, not after.

4. They follow a low fat diet, fearing that fat makes you fat. In the process, they avoid nutrient dense foods like avocadoes that would help much raster.

5. They consume soy products that shrink their brains not their hips because of the toxic levels of manganese.

6. They eat bagels because they are low fat. Gasoline is also low in fat. Would you drink that?

7. They don’t make time for themselves. Here is the best fat loss tip for women: take a week off just for you, no boyfriend/partner/husband and no kids.

8. They consume grains. Part of a healthy and balanced fat butt.

9. They use beauty products loaded with harmful chemicals such as parabenes.

10. They don’t follow the axiom: You are your schedule.

P.S. Men are dumb, but not that dumb. For example, I can’t believe that women think we fall for the following camouflage combo:

Diversion 1: sweatshirt tied with sleeves around butt to hide the fact that you should actually hang an orange triangle on it.

Diversion 2: 150-350 dollars hair cut.

Reality check:

The 150-350 dollars haircut does not attract our attention from the wide load. We actually don’t even notice when you get your hair done. If a male notices your hair cut, he is gay, or he has not admittedit to himself. Proof? When he gets up from your couch, he rearranges the pillows.

from Charles Poliquin's Blog.

Wheat Grass and Barley Grass in Naked Juice Green Machine

Having just returned from my trip to Jordan, I have no food in my house and have been too tired to go to the grocery store... Today after my morning work-out, I picked up a Naked Juice.  It's been awhile since I've been making my own juices and smoothies, but I figured it was a quick way to get the same nutrients and vitamins. I went directly to an old favorite - the Green Machine.  After downing the entire bottle in less than 10 minutes, I was waiting for a conference call and read the ingredients wondering what made this green liquid so tasty.  Apples, bananas, kiwi, mango, pineapple, broccoli, spinash, barley grass, wheat grass, ginger, parsely... wait a second, back up. Barley Grass and Wheat Grass? Crap!  Are these gluten free? I know wheat grain and barley grain are not gluten-free so I was suspicious and went to my favorite information source: Google.

I found this website that basically said that the grass shouldn't have gluten, but it's still not certain. Bottom line: avoid wheat, barly and rye grass.  Rats!  I suppose I'll see if I have a headache, joint pain or muscle pain in the next few hours. From here on out, I'll pass on the Green Machine drink and opt for other Naked Juices that don't contain wheat or barley grass.

Here is what one poster shared on the bulliten board:
Q: Is barely and wheat grass safe to use in a gluten-free diet? What about sprouts?


A: According to information from USDA research chemists, specializing in wheat gluten and cereal proteins and a statement from the American Association of Cereal Chemists, gluten is found only in the seed kernel (endosperm) and not in the stem and grass leaves. If the grass is cut from a growing plant and does not include the seed kernel, it should be safe for persons with gluten intolerance to use. Wheat and barley grass are promoted as having superior nutrients, however the nutrient composition of the grasses is not superior to eating a variety of fruits and vegetables, which would be overall more healthy and less expensive than using this supplement. Bottom line is that I would stay away from it at this time and eat more fruits and vegetables! My personal and professional choice is not to use these products. Instead, rely on a variety of gluten-free grains, fruits and vegetables for a nutrient-rich diet. Feel that you must include a grass in your diet; I would recommend alfalfa grass instead of the wheat or barley grass.

As for sprouted wheat or other gluten-containing grains. These are sometimes used in breads that claim to be gluten-free. In talking with many of these bread companies, they claim their breads have no gluten, but none can guarantee that the seed kernels are completely removed before the sprouts are used or that their products have been tested for gluten content. This presents an unacceptable risk for persons with gluten intolerance. GIG does not recommend these products on a gluten-free diet.

Buckwheat flour potential expands for gluten-free bread options

By Stephen Daniells, 15-Apr-2010

A combination of buckwheat and rice flour may produce gluten-free breads acceptable to consumers without the need for hydrocolloids, says new research from Eastern Europe.

The findings could lead to enhanced products for the blossoming gluten-free food market, worth almost $1.6bn last year, according to Packaged Facts, and experiencing a compound annual growth rate of 28 per cent over four years.

Sufferers of coeliac disease have to avoid all gluten in their diet, but diagnosis is not the only factor. Other sectors of the population, such as those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating, are also strong drivers.

But against this backdrop of popularity, there have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients.

The new research, published in Food Hydrocolloids, reports that consumers accepted gluten-free bread prepared with the mixture of rice and buckwheat flour, which were formulated without the need for additional hydrocolloids, including guar gum, xanthan gum, and HPMC

There is increasing focus on the potential of alternative grains like buckwheat to formulate gluten-free foods with additional nutritional benefits.

Indeed, according to the Serbian researchers, “most of the gluten-free products are on starch or rice basis with the addition of different types of hydrocolloids. However, the gluten-free formulations containing gums as the gluten replacements lack in fibres and nutrients.

“Therefore [we aimed] to prepare gluten-free product which would contain rice and buckwheat flour, which is known as nutritionally improved [flour],” they said.

Formulation details

Led by Aleksandra Torbica, researchers from the Institute for Food Technology at the University of Novi Sad formulated a range of gluten-free products with varying ratios of rice flour to buckwheat flour of 90:10, 80:20 and 70:30. The researchers used by husked and unhusked buckwheat flour.

Results showed that the unhusked buckwheat flour-containing products were less stable with weaker protein networks than husked buckwheat flour-containing products.

When tested by a panel of 10 trained tasters, and despite the differences between formulations and varieties of buckwheat flour, all “all six combinations of tested gluten-free breads were sensory acceptable”, said the researchers.

Nutrition benefits

Previously, scientists from the Celiac Disease Center at Columbia University in New York reported that replacing standard gluten-free flours with those made from ‘alternative’ grains like oats and quinoa may improve intakes of protein, iron, calcium and fibre.

“By adding three servings of gluten-free alternative grains, the nutrients (fiber, thiamine, riboflavin, niacin, folate and iron) are improved,” wrote the researchers, led by Anne Lee, in the Journal of Human Nutrition and Dietetics.

Supply issues
In a review in the journal Trends in Food Science & Technology (2010, Vol. 21, pp 106-113), it is noted that, despite the successful formulation of gluten-free products using these ‘pseudo-cereals’ “availability of these products in the market is still quite limited. More research is necessary to fully exploit the functionality of these seeds as gluten-free ingredients in the production of palatable products which are also nutritionally balanced”.


Original Article

Gwyneth Paltrow on CLEAN

My Co-Worker Jessica gave me this magazine article from the Jan 11, 2010 issue of US.   This was a comparison of several diets including The Blueprint Cleanse, Jenny Craig, Five Squares and The Skinnygirl Dish.  The text on the above image is rather small so here's what it says:

If you... Have big goals and bigger willpower

Try: The Clean Program

What it is: This doctor-devised three-week plan requries you to have two shakes and one meal a day (1100 to 1500 calories).  ($350, cleanprogram.com)

Celeb Fans: Donna Karan, Gwyneth Paltrow

Sample Menu:

Breakfast: Shake made from brown-rice protein powder, plus herbal supplements in pill form to curb cravings and facilitate fat burning

Lunch: Stir-fried chicken and veggies with buckwheat noodles plus herbal supplements. Vegetarian option: Cucumber and carrot slices served with hummus, tabbouleh and marinated kale with radish and pine nuts, plus herbal supplements. (Recipes are included with the plan.)

Dinner: Shake made from brown-rice protein powder, plus more herbal supplements.

PROS: Weight loss is pretty much garanteed if you follow it.

CONS: You might be hungry and likely to regain pounds after.

"I dropped the extra pounds," Paltrow wrote after finishing The Clean Program.  "I feel pure and happy and much lighter."

---------------

I agree with Paltrow. You do drop some extra pounds and feel much lighter.  In fact, I lost a pant size and rewarded myself with a new pair of jeans (to replace the two that ripped in the last two months).  I just hope I still fit into the jeans once I'm off the plan.  I will continue to keep some of the habits including liquid dinners every now and then and the 12 hour span between dinner and the next day's breakfast to enhance the natural detox.

Debunking the Blue Agave Myth

I received the following article from Randy (the trainer) and I'm avoiding agave nectar from here on out.  What a sham. Smart marketers triumping over science.  It makes me feel dirty working in marketing, like what I do is sell lies.  May be the perfect time for a career change after all. 

Agave Nectar is probably even worse for me because (1) I carry my fat around my waist (aka Michelin baby) and (2) my triglycerides are already higher than normal which in the article says can be early warning signs of diabetes. When I was younger, my mom took me to the doctor (she got pulled over by the cops for speeding on our way to the hospital) because I had blood in my urine and stool. They thought it was juvenile diabetes then, but the tests concluded it was not. We never quite figured out what was going on. I bet that was actually due to gluten. I had just started elementary school and I'm sure I was eating more cookies and pastas than when I was at home eating a traditional Chinese diet.

Debunking the Blue Agave Myth
by Jonny Bowden, PhD, CNS

Agave syrup (nectar) is basically high-fructose corn syrup masquerading as a health food.

Sorry. Don't kill the messenger.

It's easy to understand how agave syrup got its great reputation. Even the word "Agave" has a fine pedigree, coming from the Greek word for noble. The blue agave species- considered the best for the making agave nectar -- flourishes in rich volcanic soil. (It's also the only variety permitted to be used for the making of tequila.) And extracts from the agave plant have been shown to have anti-inflammatory and antioxidant properties.

Unfortunately there's zero evidence that any of those compounds are present in the commercially made syrup.

Agave nectar is an amber-colored liquid that pours more easily than honey and is considerably sweeter than sugar. The health-food crowd loves it because it is gluten-free and suitable for vegan diets, and, most especially, because it's low-glycemic (we'll get to that in a moment). Largely because of its very low glycemic impact, agave nectar is marketed as "diabetic friendly". What's not to like?

As it turns out, quite a lot.

Agave nectar has a low-glycemic index for one reason only: it's largely made of fructose, which although it has a low-glycemic index, is probably the single most damaging form of sugar when used as a sweetener. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener.

All sugar -- from table sugar to HFCS (high-fructose corn syrup) to honey -- contains some mixture of fructose and glucose. Table sugar is 50/50, HFCS is 55/45. Agave nectar is a whopping 90 percent fructose, almost -- but not quite -- twice as high as HFCS.

Fructose -- the sugar found naturally in fruit -- is perfectly fine when you get it from whole foods like apples (about 7 percent fructose) -- it comes with a host of vitamins, antioxidants and fiber. But when it's commercially extracted from fruit, concentrated and made into a sweetener, it exacts a considerable metabolic price.

Research shows that it's the fructose part of sweeteners that's the most dangerous. Fructose causes insulin resistance and significantly raises triglycerides (a risk factor for heart disease). It also increases fat around the middle which in turn puts you at greater risk for diabetes, heart disease and Metabolic Syndrome (AKA pre-diabetes) .

And fructose has been linked to non-alcoholic, fatty-liver disease. Rats that were given high fructose diets developed a number of undesirable metabolic abnormalities including elevated triglycerides, weight gain and extra abdominal fat.

In the agave plant, most of the sweetness comes from a particular kind of fructose called inulin, which actually has some health benefits -- it's considered a fiber. But there's not much inulin left in the actual syrup. In the manufacturing process, enzymes are added to the inulin to break it down into digestible sugar (fructose), resulting in a syrup that has a fructose content that is, at best, 57 percent and -- much more commonly -- as high as 90 percent.

"Agave syrup is almost all fructose, highly processed sugar with great marketing," said Dr. Ingrid Kohlstadt, a fellow of the American College of Nutrition and an associate faculty member at Johns Hopkins School of Public Health. "Fructose interferes with healthy metabolism when (consumed) at higher doses", she told me. "Many people have fructose intolerance like lactose intolerance. They get acne or worse diabetes symptoms even though their blood [sugar] is OK".

Agave nectar syrup is a triumph of marketing over science. True, it has a low-glycemic index, but so does gasoline -- that doesn't mean it's good for you.

If you simply must have some sweets, a small amount of agave nectar every once in a while isn't going to kill you. Just don't buy into the idea that it's any better for you than plain old sugar or HFCS.

In some ways, it may even be slightly worse.

Jonny Bowden, PhD, CNS is the author of the Poliquin Manual for Nutrition. He's a board certified nutritionist, a nationally known expert on weight loss, health and nutrition, and the best-selling author of 8 books including “The 150 Healthiest Foods on Earth”. Visit him at www.jonnybowden.com

Free Celiac Blood Screening!

Sandra, whose sister suffers from Celiac, forwarded me this info on free Celiac Blood Screening! Can I mention FREE again? Here's the info so you can find out whether you've got Celiac:

Annual Free Celiac Blood Screening
Every fall we hold a free, celiac blood screening day to test people who are at risk for celiac disease. Each year we test nearly 500 participants, who come to the University of Chicago from all over the country. Many of the participants would not otherwise have had access to celiac disease testing, either because their doctors refused to carry out the tests, their insurance would not cover the cost or they were uninsured altogether.

You are eligible for the free blood screening if you are at risk for celiac disease. There is no need to fast before the test.

Pre-registration for the screening is essential. You may register by calling our office at (773) 702-7593. Registration opens on September 1, 2010. We will require a brief phone consultation before you register, to determine your eligibility.

The blood screening is held on the 4th Floor of the University of Chicago Duchossois Center for Advanced Medicine. The test performed is the tTG-IgA, or anti-tissue transglutaminase test. This test is the most sensitive screening test available for celiac disease.

http://www.celiacdisease.net/free-blood-screening

Throwing Out the Wheat

I found this article "Throwing out the Wheat" today via another discussion board on eating gluten-free. It was posted almost six months ago, though a lot of the discussion is still relevant today.

The article starts out engaging and I'm nodding my head "yes, yes, yes" at many of the author's points. However, as I continue on reading I become more and more annoyed, then completely angry at his nonchalance and downright digs towards people living a gluten-free lifestyle. Engber suggests that going gluten-free is a choice, like the Atkins diet. I hate that "The View" co-host Elizabeth Hasslebeck's book gets cited as a cause for turning a gluten-free diet into a 'fad.' AND that this 'fad" borders on an eating disorder.

"When a restrictive diet becomes an end in itself, we call it an eating disorder; when it's motivated by health concerns, we call it a lifestyle. That's why Hasselbeck says going G-free will make you slim (a sign of wellness) rather than skinny (a symptom of anorexia). It might also explain the relationship between food sensitivities and fad diets: People who are intolerant of gluten or lactose get a free pass for self-denial." says Engber. Who does Hasselbeck think she is?



The comment from "synthdementhe" on the article describes perfectly what I was thinking: "Elisabeth Hasselbeck's book has done more to damage public awareness about celiac disease than help it. Listening to her is like listening to Oprah--misguided and misinformed. Instead of unaffected people asking questions about the condition, they are starting to roll their eyes at it, as if it's some new form of political correctness."

This article is a small minded view of why people need to eat gluten-free. Trust me, if I could eat gluten products, I totally would. I miss doughnuts, bagels, pizza, and gnocchi especially. Just ask my boyfriend about my 'All I want is pizza' episode. I stood in not one, but TWO long lines at TWO separate pizza-by-the-slice joints, only to reach the second counter and cry out "I can't eat anything!" Then, I ran all the way home in a fit of depression. The anticipation of chewing on a warm, crusty slice of pizza was heightened by the sweet smells of it baking in the wood-fired oven... I was so depressed by the realization that I no longer fit into the 'mainstream'.

For the rest of my life, I will have to ask for exceptions. It still makes me choked up to think about making special food requests which often require more work for someone else to accommodate my needs. I do my best to not draw any attention to my dietary-restrictions and to prepare for situations where I can avoid asking for special treatment.

It's not as if I eat a bite of gluten and I automatically rush to the toilet with runs. I have so many other long-term issues that I want to avoid - like compartment syndrome, alarmingly high Heart Rates, joint pain, etc. (read my previous post "The Diagnosis".)

The author goes on to say that a gluten-free diet is "unnecessary" and "deprives you or your children of certain culinary pleasures" and "very annoying - to friends, lovers, work-buddies..." Well I'm sorry if I inconvenience you with my dietary restrictions. Should I say to all of my vegetarian Indian friends that they are annoying? Or to my kosher Jewish friends that they are annoying? Or to alcohol-avoiding Middle Eastern friends that they are annoying? Or to my cousin who is allergic to shellfish and peanuts that he is annoying? I think not.

If I annoy you because of my gluten-free lifestyle, then we probably shouldn't be friends anyway. Thankfully, I'm quite certain that I don't have any friends that view my gluten-allergy as a deal-breaker for our friendship. I actually think some pity the fact that I can't have all the tasty warm chocolate chip cookies I want.

Burger King posts gluten-free items

Burger King posts Gluten-Free Items

Burger King Corp. released a Gluten-Sensitive list—foods and ingredients on the Burger King menu in the U.S. that do not contain wheat, barley, oats, or rye.

The Gluten-Sensitive list is available online. Offerings include BK Fresh Apple Fries with low-fat caramel dipping sauce; all beef patties; Egg Omelet; French Fries; Hershey's Fat Free Milk; side salad without croutons with Ken's Honey Mustard, Light Italian, or Ranch dressing; and the Tendergrill Chicken Breast Filet.

"We understand that our guests have individual dietary needs, and as part of our Have It Your Way brand promise, Burger King Corp. offers menu items for individuals with gluten sensitivity," says Cindy Syracuse, senior director of cultural marketing for the restaurant chain.

Source: QSR Magazine Jan 05, 2010

Burger King Corp. Makes it Easier for Gluten-Sensitive Restaurant Guests to make Informed Nutrition Decisions

MIAMI – Jan. 5, 2010 – Burger King Corp. (NYSE: BKC) today released a Gluten-Sensitive List: foods and ingredients on the BURGER KING® restaurant menu in the U.S. that do not contain wheat, barley, oats or rye. As part of nutrition efforts under its BK Positive Steps® corporate social responsibility program, the gluten-sensitive nutrition information supports BKC's commitment to provide guests with access to detailed nutrition information so they can make informed choices that fit their dietary and lifestyle preferences.

"We understand that our guests have individual dietary needs, and as part of our HAVE IT YOUR WAY® brand promise, Burger King Corp. offers menu items for individuals with gluten sensitivity," says Cindy Syracuse, senior director, cultural marketing, Burger King Corp. "With our Gluten-Sensitive list, we're making it easier for our guests to identify these choices."

The Gluten-Sensitive List and other nutrition resources, including detailed nutrition facts, meal planning tools and information about allergens for all U.S. menu items, are available at http://www.bk.com/. Some examples of BURGER KING® menu items in the U.S. that do not contain wheat, barley, oats or rye include:

BK® Fresh Apple Fries with low-fat caramel dipping sauce
All BURGER KING® beef patties
Egg Omelet
French Fries
HERSHEY®'S Fat Free Milk
Side salad (no croutons) with KEN'S® Honey Mustard, Light Italian or Ranch dressing
TENDERGRILL® Chicken Breast Filet

Source: www.bk.com Jan 5, 2010